Crazy Corn

Crazy Corn
Print Recipe
6 servings Elotes callejeros
Ingredients
  • 6 fresh ears of corn husked and rinsed
  • unsalted butter to taste
  • mayonnaise to taste
  • 1 cup crumbled queso cotija or queso fresco or to taste
  • 1 lime or to taste
  • kosher or sea salt to taste
  • Dried ground chile like piquí­n or a mix
To Prepare
  • To cook the corn, you can grill it or boil it. To grill, brush the ears of corn with a bit of oil. Place them over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning every 3 minutes until all the corn is done, anywhere from 9 to 12 minutes total. Remove from the heat. You can also cook the corn it in boiling water until soft and cooked, less than ten minutes.
  • Once cooked, stick the corn on corn holders or a wooden stick. Choose your toppings! Traditionally in Mexico, we: spread butter, then a layer of mayonnaise, coat thoroughly with crumbled cheese, sprinkle with salt and ground chile and finally, drizzle with freshly-squeezed lime juice.
Ingredients
  • 6 fresh ears of corn husked and rinsed
  • unsalted butter to taste
  • mayonnaise to taste
  • 1 cup crumbled queso cotija or queso fresco or to taste
  • 1 lime or to taste
  • kosher or sea salt to taste
  • Dried ground chile like piquí­n or a mix
To Prepare
  • To cook the corn, you can grill it or boil it. To grill, brush the ears of corn with a bit of oil. Place them over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning every 3 minutes until all the corn is done, anywhere from 9 to 12 minutes total. Remove from the heat. You can also cook the corn it in boiling water until soft and cooked, less than ten minutes.
  • Once cooked, stick the corn on corn holders or a wooden stick. Choose your toppings! Traditionally in Mexico, we: spread butter, then a layer of mayonnaise, coat thoroughly with crumbled cheese, sprinkle with salt and ground chile and finally, drizzle with freshly-squeezed lime juice.

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